|Glace cherries||4 Ounce, halved|
|Self raising flour||1 1⁄2 Pound|
|Mixed spice||1 Teaspoon|
|Chopped mixed peel||4 Ounce|
|Warm milk||1 Pint|
|Dried yeast||1 Ounce (2 leveled tablespoons)|
|Seedless raisins||6 Ounce|
|Salt||To Taste (good pinch of)|
|Castor sugar||12 Ounce|
|Fresh yeast||2 Ounce|
Grease two loaf tins and line and grease them.
Wash fruit thoroughly and dry it.
Sift flour, salt and mixed spice together.
Rub in the butter and mix in the prepared fruit and all but one tspn, of sugar.
Dissolve the tspn, of sugar in warm milk and either crumble fresh yeast, or sprinkle dried yeast over the surface.
Stir to mix and, if using dried yeast, cover and leave to stand for about 10 minutes, or until mixture froths.
Make a well in centre of dried ingredients, add yeast liquid all at once and gradually stir mix- ture together to make a fairly stiff dough.
Divide the dough equally between two pre- pared tins and spread evenly.
Bake at 310° F for about 2 hours.
Cool in tins.
The mixture will stand long before bak- ing.
Half the mixture may be baked first if you have only have one tin.
Turn into greased tin and bake in a hot oven for 1-1/4 hours; reduce heat slightly after 30 minutes.